Chicken & Vegetable Pasta Bake

Recipe for four portions

Chicken
10ml / 1 tbsp Olive Oil
300 grammes lean chicken breast, cut into small thin chunks

Tomato Sauce
20ml / 2 tbsp / Olive Oil
40 grammes / ½ small onion, finely chopped
2 cloves garlic, crushed
100 grammes / 1 de-seeded red pepper, chopped
120 grammes / 1 peeled carrot, diced
400 grammes / 1 can chopped tomatoes
5 grammes / ½ tbsp tomato puree
5 grammes / ½ tbsp sun-dried tomato paste
½ gramme / ½ tbsp fresh basil

Bechamel Sauce
500ml milk
20 grammes unsalted butter
20 grammes corn flour

Pasta
200 grammes fusilli pasta
4 ml / 1tsp olive oil

Method

Chicken
1. Coat the chicken in the olive oil.
2. Heat a chargrill pan until hot
3. Add chicken and chargrill over a medium-high heat until chicken browned all over and cooked through.

Tomato Sauce
4. Over a medium heat fry the onion for 5 minutes until softened.
5. Add garlic and stir for one minute.
6. Add the pepper, tomatoes, carrot, sun dried tomato paste, tomato puree and basil and simmer for 15 minutes until thickened.

Bechamel sauce
7. Mix cornflour and unsalted butter over a low heat to make a roux.
8. Gradually add milk and stir until thickened
Pasta
9. Cook the pasta in a large pan of boiling water with the olive oil for five minutes and drain well.
Finally
10. Stir the tomato sauce into the pasta and mix until all of the pasta is coated
11. Stir in the chargrilled chicken.
12. Cover with Bechamel Sauce
13. Bake at 180 degrees for 20 minutes